|
|
Do you want to make a savory and healthy dinner using fresh Spring asparagus? Give my lo mein a try! This is definitely a must try dish (and its also ready in under 30 minutes.) You don't have to add spice to your final plated dish but, we happen to love ''Hot Chili Oil' as it gives off a heat but, it isn't a lasting, burning heat like a jalapeno. I'll add a photo and the name of the Hot Chili Oil we use ((we always swore by "Heavenly Chef" Hot Chili Oil but, it's harder and harder to find! We now use, "Sun Luck: La Yu Chili Oil" photo below in photo gallery. Enjoy! Diane
*Spicy Chicken & Asparagus Lo Mein INGREDIENTS SAUCE:
Sprinkle on *Hot Chili Oil, to taste, upon serving. I add about 3-4 drops, my husband adds about 1/2 tablespoon. INSTRUCTIONS
0 Comments
One of my favorite breads. This was my first time trying out this rye bread recipe. I will say that it's exactly the taste and texture I was looking for! A crisp crust and a soft, tender inside with a tight "crumb." I did take the advice of the original written recipe and let the dough rest when called for. I did the entire bread in my mixer using my dough hook. I will write out exactly what I did but, if you want to follow other methods, you can check out King Arthur Flours website (click here) and their full written recipe. I hope you enjoy this as much as I do! Diane
Russian Rye Bread - Rizhsky Khleb Ingredients: 1 1/4 Cups Water, at the temp your yeast calls for. 2 Tablespoons Dark Honey 2 teaspoons instant yeast 1 1/2 Cups Medium Rye Flour 2 teaspoons salt 1 Tablespoon Caraway Seeds 3 Tablespoons Unsalted Butter, melted 3 Cups Unbleached, **All Purpose Flour *plus an additional 1 teaspoon dark honey for sponge *plus an additional 1 Tablespoon butter for bowl Directions:
Recipe Adapted from: King Arthur Flour Photos by: Diane Baker for Canning and Cooking at Home Small batch jams yield greater results - try my Strawberry Pineapple Jam. This jam is lower in sugar then most traditional Jams. It's such a great treat. We love this not only as a topping on toast but, I use as an addition to buttercream frostings, a filling to layer cakes, thumbprint cookie filling, swirled into your morning smoothie, homemade ice-cream or oatmeal... even to top off cottage cheese.
Enjoy! Diane Diane's Strawberry Pineapple Jam Ingredients: Jam: 2 pounds fresh strawberries; cleaned & sliced 1 can (20 ounce can) pineapple chunks 3 1/2 cups *sugar (you can replace up to half of this sugar with honey) Pectin Mix In: 2 Tbs lower sugar pectin - pink box 2 Tbs sugar *gets mixed with pectin Directions:
Yield: on average 46 ounces (5-6 half pints) Recipe & Photos by: Diane Baker for Canning and Cooking at Home When we have time to simmer a batch of beans, I love making this. It is similar to the recipe I pressure can. I always intend to make this and just can it up - but, we end up taking this to parties or eating it all. In any case, this is a great dish to bring to a Pot Luck or BBQ gathering. My neighbor shared this recipe with me years ago, Enjoy! Diane
Ranch Chili Beans Ingredients 16 oz. of dried pinto beans 6 ancho chiles, stems and seeds removed 6 cloves of garlic, minced 1 onion, diced 1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled) 1 teaspoon brown sugar 1 teaspoon apple cider vinegar 1 teaspoon paprika 1 teaspoon cumin ½ teaspoon oregano 1 cup of water 6 cups of beef broth Salt and black pepper to taste Directions Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour. Drain the soaked beans. In a cast-iron skillet heated up to medium high, cook the anchos on each side for a couple of minutes (or until they start to bubble and pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, which should happen after half an hour or so. In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions for ten minutes on medium. Add the garlic and cook for another minute. Add the cooked onions and garlic in a food processor, or blender, and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth. Add the pinto beans and beef broth to the pot and stir in the chile puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally. At this point, check beans for tenderness as depending on the freshness of the beans I find that the cooking time can be as short as two and a half hours and as long as four hours. When you’re satisfied that the beans are done, salt and pepper to taste. Note: If you like your beans nice and thick simmer beans on low - about three hours. Recipe from: Lisa W. Ken Caryl, Co Cinnamon Swirl Muffins
Ingredients Muffin Batter:
Directions Set out butter and eggs to stand at room temperature for about 30 minutes. Line muffin cups with paper bake cups. Preheat oven to 350 degrees F In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside. In a medium bowl stir together flour, baking powder, and salt In a large mixing cream the butter with an electric mixer on medium to high speed for one minute. Reduce speed to medium and gradually add in granulated sugar until combined, scraping sides of bowl occasionally. Beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in flour mixture, vanilla, cinnamon and milk, beating on low speed after each addition just until combined (batter may look lumpy). Spoon about 1 rounded tablespoon of batter into each prepared muffin cup. Sprinkle 1 teaspoon of the brown sugar mixture over batter in cups. Spoon remaining batter evenly over brown sugar mixture in cups. Sprinkle remaining brown sugar mixture over batter in cups. Bake 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Yield: 24 (2-1/2 inch) cupcakes. |
February 2023
January 2023
December 2022
November 2022
October 2022
September 2022
July 2022
June 2022
May 2022
March 2022
February 2022
January 2022
December 2021
October 2021
September 2021
July 2021
February 2021
January 2021
December 2020
November 2020
October 2020
September 2020
August 2020
July 2020
June 2020
May 2020
April 2020
March 2020
February 2020
December 2019
November 2019
October 2019
September 2019
August 2019
July 2019
May 2019
April 2019
March 2019
February 2019
January 2019
December 2018
November 2018
October 2018
September 2018
August 2018
July 2018
April 2018
March 2018
February 2018
January 2018
December 2017
November 2017
October 2017
September 2017
August 2017
July 2017
June 2017
May 2017
April 2017
March 2017
February 2017
January 2017
December 2016
November 2016
October 2016
September 2016
August 2016
July 2016
June 2016
May 2016
April 2016
March 2016
February 2016
January 2016
December 2015
November 2015
October 2015
September 2015
August 2015
July 2015
June 2015
May 2015
April 2015
March 2015
February 2015
January 2015
December 2014
November 2014
October 2014
September 2014
August 2014
July 2014
June 2014
May 2014
April 2014
March 2014
February 2014
January 2014